COOKING INSTRUCTIONS - INGREDIENTS FOR WEEKLY SPECIALS

Here you can find all the cooking instructions and ingredients for our weekly specials meals. We will gradually add new cooking instructions. Let us know if something is missing. Visit our contact page.

CANNELLONI

INGREDIENTS:(For Ricotta, bacon and pumpkin cream version)

Wheat pasta, tofu, organic soy milk, soy butter, flour, vegan bacon, pumpkin, cashew nuts, nutritional yeast, spinach, tahini, extra virgin olive oil, lemon juice, spices, salt.
Allergens: Gluten, soy, cashew nuts, sesame. Can contain mustard.

INSTRUCTIONS:

Warm up in the oven at 180°C for 15-20 minutes. If frozen, defrost overnight in the fridge, or bake for 10 minutes longer.

CARBONADE SAUCE (Belgian beer stew)

INGREDIENTS:

Wheat gluten, dark Belgian beer, shiitake mushrooms, syrop de Liège, vegetable stock, mustard, onions, bread, spices, brown sugar, salt.
Allergens: Gluten, mustard, celery, sulphites. Might contain traces of nuts and sesame.

INSTRUCTIONS:

Heat up the carbonade in a pot, stirring continuously to avoid burning. Serve hot together with rice or – even better – with fries or oven baked potatoes and a generous spoonful of our mayo 😉

CHICKEN TENDERS ALLA TOSCANA

INGREDIENTS:

Potatoes, soy protein, tapioca, vital wheat gluten, water, cherry tomatoes, spinach, extra virgin olive oil, tomato paste, cappers, sunflower oil, cream, spices, fresh garlic, basil, salt.
Allergens: Gluten, soy, celery, mustard. Might contain traces of nuts.

INSTRUCTIONS:

Re-heat the sauce and the ‘chicken breasts’ in a pan until it bubbles. For the potatoes, you can either bake them in a pan with a drizzle of oil or re-bake them in the oven at 190° for 10 minutes.

FOCACCIA

INGREDIENTS:

BASIC FOCACCIA: Wheat flour, organic cashew nuts, water, sunflower oil, extra virgin olive oil, salt, lemon juice, spices, tahini, agar agar.
Allergens: Cashew nuts, gluten, sesame. Might contain traces of soy.

FOCACCIA AL PESTO: Wheat flour, organic cashew nuts, water, sunflower oil, extra virgin olive oil, salt, lemon juice, spices, tahini, agar agar, basil, garlic.
Allergens: Cashew nuts, gluten, sesame. Might contain traces of soy.

INSTRUCTIONS:

Re-heat the focaccia in the oven at 160°C for 15 minutes (recommended), or microwave.

LASAGNA

INGREDIENTS: (Lasagna bolognese & grilled zucchini)

Wheat pasta, seitan, organic soy milk, cashew nuts, chickpeas, extra virgin olive oil, zucchini, garlic, cashew nuts, sesame paste, nutritional yeast, soy butter, flour, salt.
Allergens: Contains gluten, soy, sesame, celery and cashew nuts. Might contain traces of mustard and other nuts.

INSTRUCTIONS:

Warm up the lasagna in the microwave or in the oven(recommended) , at 170°C for 15 to 20 minutes. The aluminium tray is suitable for the oven.(take off the lid though.

MELANZANE ALLA PARMIGIANA

INGREDIENTS:

Eggplant, tomato sauce, organic soy milk, organic cashew nuts, coconut milk, organic coconut oil, olive oil, fresh basil, onion, nutritional yeast, garlic, spices, kappa carrageenan, salt. Allergens: Contains soy, cashew nuts. May contain traces of mustard, gluten, nuts and sesame.

INSTRUCTIONS:

Re-heat in the oven for 10-15 minutes at 180°C (or until the top layer is slightly crunchy) or microwave.

MOUSSAKA

INGREDIENTS:

Potato, eggplant, tomato sauce, seitan (vital wheat gluten, water, red bean, chickpea, chickpea flour, miso paste, soy sauce, sunflower oil, spices, salt), soy milk, coconut milk, coconut oil, sunflower oil, olive oil, nutritional yeast onion, cashew nuts, garlic, spices, cane sugar, salt.
Allergens: Contains gluten, celery, mustard, soy and cashew nuts. Might contain traces of other nuts.

INSTRUCTIONS:

Pre-heat the oven at 200°C. Place the aluminium tray with the Moussaka in the oven (without the lid) and warm up for about 20 minutes.

SHEPHERD’S PIE

INGREDIENTS:

Seitan (wheat gluten, red bean, chickpea, chickpea flour, sunflower oil, tomato paste, soy sauce, spices, of which celery, salt), potato, soy butter, corn, pea, carrot, onion, garlic, extra virgin olive oil, organic cashew nut, organic nutritional yeast, organic soy milk.
Allergens: Contain gluten, soy, cashew nuts, mustard, celery. Might contain traces of other nuts.

INSTRUCTIONS:

Warm up in the oven in the aluminium tray for 10 minutes at 170°C. or microwave(remove from aluminium tray in that case). Enjoy!

STUFFED PASTA SHELLS

INGREDIENTS:

Ricotta and spinach, tomato sauce, parmesan:
Wheat pasta (wheat flour, water, salt), tofu, spinach, cashew nuts, organic soy milk, flour, passata, lemon juice, nutritional yeast, onions, extra virgin olive oil, spices, salt.
Allergens: Soy, gluten, cashew nuts.

Sauteed veggies, béchamel, bolognese, mozzarella:
Wheat pasta (wheat flour, water, salt), seitan, zucchini, bell pepper, eggplant, cashew nuts, organic soy milk, flour, passata, lemon juice, nutritional yeast, onions, extra virgin olive oil, spices, tahini, brown sugar, salt.
Allergens: Soy, gluten, sesame, cashew nuts.

INSTRUCTIONS:

Place the tray in the oven and bake for 25 minutes at 180°C. Enjoy!

TARTIFLETTE

INGREDIENTS:

Cashew nuts, potatoes, water, vegan bacon, onions, white wine, nutritional yeast, sunflower oil, miso paste, tapioca starch, spices, onion, garlic, salt, organic agave syrup, brown sugar.
Allergens: Sulphites, cashew nuts, soy, mustard, gluten. Might contain traces of celery.

INSTRUCTIONS:

Take off the lid and bake in the oven for 15 minutes at 180°C. The aluminium tray is suitable for the oven.

THANKSGIVING STUFFED VEGAN ‘TURKEY’

INGREDIENTS:

Roast ‘Chicken style’ + stuffing: Tofu, organic soy protein, gluten, wheat flour, yeast, leek, spinach, organic coconut oil, sunflower oil, porto, walnuts, miso, soy sauce, onions, carrot, garlic, onion powder, spices (contains CELERY), tapioca, salt.
Creamy Porto Gravy: Vegetable stock, vegan butter, Porto (alcohol), coconut milk, garlic, soy sauce, corn starch, pepper, bay powder, salt.
Allergens: Walnuts, soy, gluten, mustard, celery. Might contain traces of sesame.

INSTRUCTIONS:

For the entire roast: Place the roast on a baking tray with some parchment paper; if you wish, brush with a mix of oil or melted vegan butter (we already glazed the roast) Bake in the oven at 180°C for 15-20.
If you don’t wish to prepare the whole roast: Slice up in slices of +/- 1 cm and bake in a pan with some oil, a few minutes per side. Heat up the gravy in a small pot or in a container suitable for the microwave. Pour on the sliced roast and enjoy!

TORTILLA

INGREDIENTS:

Potatoes, vegan bacon (contains soy and gluten), yellow onion, tofu, sunflower oil, organic soy milk, chickpea flour, nutritional yeast, cashew nuts, spices, brown sugar, salt. Allergens: Soy, gluten, cashew nuts. Might contain traces of other nuts, mustard, celery and sesame.

INSTRUCTIONS:

You can eat the tortilla at room temperature, in which case we suggest to take it out of the fridge 30 minutes before serving, or by reheating it in the oven (5 minutes at 180) or in a pan, a few minutes per side, covered with a lid.

QUICHE

INGREDIENTS: (Quiche with red onions and No-goat Cheez)

Tofu, organic soy milk, red onions, sunflower oil, organic cashew nuts, brown sugar, organic nutritional yeast, chickpea flour, spices, salt.
Allergens: Gluten, soy, cashews.

INSTRUCTIONS:

Enjoy the quiche at room temperature or after heating it up for 5 minutes at 180°. We do not recommend microwaving, as this will result in a soggy crust.